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840149500 Ev05
6/8/06
Cooking Guide for Probe Mode
FOOD/WEIGHT
Beef Roast (3 lbs/1.5 kg)
Beef Brisket (4-5 lbs/2-2.2 kg)
Turkey Breast (6-7 lbs/3-3.5 kg)
Whole Chicken (4-6 lbs/2-3 kg)
Chicken Pieces
(bone-in) (3-4 lbs/1.5-2 kg)
Chicken Breasts (4 lbs/2 kg)
Fully Cooked Ham (7
Pork Tenderloin (2-3 lbs/1-1.5 kg)
Pork Roast (4-5 lbs/2-2.2 kg)
Pork Chops (2-3 lbs/1-1.5 kg)
*Per USDA food safety guidelines. Visit foodsafety.gov for more information.
Tips for Slow Cooking
• Foods will continue to increase in
temperature after desired temperature
has been reached.
• The stoneware should be at least
half-filled for best results. If only
half-filled, check for doneness 1 to 2
hours earlier than recipe.
• Stirring is not necessary when slow
cooking and removing the glass lid
results in major heat loss and the
cooking time may need to be extend-
ed. However, if cooking on High, you
may want to stir occasionally.
• If cooking soups or stews, leave a
2-inch space between the top of the
stoneware and the food so that the
recipe can come to a simmer.
• Many recipes call for cooking all day.
If your morning schedule doesn't allow
time to prepare a recipe, do it the night
before. Place all ingredients in the
stoneware, cover and refrigerate
overnight. In the morning, simply place
the stoneware in the slow cooker.
1:26 PM
Page 7
COOK TIME COOK TIME
LOW
3-4 hours
8 hours
6-7 hours
6 hours
4-5 hours
4 hours
1
⁄
lbs/3.5-4 kg)
4-5 hours
2
2-3 hours
4-5 hours
5 hours
• Do not use frozen, uncooked meat in
the slow cooker. Thaw any meat or
poultry before slow cooking.
• Some foods are not suited for extend-
ed cooking in the slow cooker. Pasta,
seafood, milk, cream, or sour cream
should be added 2 hours before serv-
ing. Evaporated milk or condensed
soups are perfect for the slow cooker.
• The higher the fat content of the meat,
the less liquid is needed. If cooking
meat with a high fat content, place thick
onion slices underneath so the meat will
not sit on (and cook in) the fat.
• Slow cookers allow for very little evap-
oration. If making your favorite soup,
stew, or sauce, reduce the liquid called
for in the original recipe. If too thick,
liquid can be added later.
• If cooking a vegetable-type casserole,
there will need to be liquid in the recipe
to prevent scorching on the sides of
the crock
DESIRED
HIGH
TEMP*
1
1
⁄
hours
145ºF/63ºC
2
6 hours
145ºF/63ºC
3-4 hours
180ºF/82ºC
4 hours
180ºF/82ºC
1
1
⁄
hours
180ºF/82ºC
2
3
1
⁄
hours
180ºF/82ºC
2
3 hours
145ºF/63ºC
1
1
⁄
-2 hours
160ºF/71ºC
2
2
1
⁄
hours
160ºF/71ºC
2
2-3 hours
160ºF/71ºC
7
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